Control of the sugar/ethanol conversion rate during moderate pulsed electric field-assisted fermentation of a Hanseniaspora sp. strain to produce low-alcohol cider

Marina Al Daccache,Richard G Maroun,Eugène Vorobiev,Mohamed Koubaa,Dominique Salameh,Nicolas Louka

doi:10.1016/j.ifset.2019.102258

Control of the sugar/ethanol conversion rate during moderate pulsed electric field-assisted fermentation of a Hanseniaspora sp. strain to produce low-alcohol cider

Marina Al Daccache, Richard G Maroun + Show 4 more

Open Access

https://doi.org/10.1016/j.ifset.2019.102258

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Journal: Innovative Food Science & Emerging Technologies	Publication Date: Nov 18, 2019
Citations: 21	License type: publisher-specific-oa

Affiliation: Saint Joseph University, University of Technology of Compiègne, École Supérieure de Chimie Organique et Minérale, Sorbonne Université

#Pulsed Electric Fields #Effect Of Pulsed Electric Fields + Show 8 more

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Abstract

Abstract The effect of moderate pulsed electric fields (PEF) on Hanseniaspora sp. fermentations in apple juice was examined. The treatments were applied prior to or during the fermentation using a field strength of 285 V/cm. A significant increase (p

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